A Complete Guide to Beef Sirloin – Cuts, Cooking Methods and More

Beef sirloin refers to cuts of beef from the sirloin primal located between the short loin and round primals. This moderately tender, flavorful region yields steaks and roasts that are quite popular. Here is a complete guide to beef sirloin including the different cuts, best cooking methods, flavor profiles, and recipes.

Overview of Beef Sirloin

The sirloin primal runs from the 13th rib back to the hip bone area. It sits closer to the rear legs than the short loin section. Here are some key facts about beef sirloin:

  • Consists of the top sirloin and bottom sirloin subprimals.

  • The top sirloin is closer to the rib section and contains more tender muscles. The bottom sirloin connects to the tougher round primal.

  • Yields steaks, roasts, and ground beef. Not as tender as short loin cuts but more affordable.

  • Has good beefy flavor and moderate tenderness when cooked properly. Should not be cooked beyond medium doneness.

  • Benefits from marinades and rubs to boost flavor.

  • Top sirloin steaks do well with high-heat grilling or pan searing. Roasts and bottom sirloin cuts need slow, moist cooking.

Cuts of Beef Sirloin

The two main subprimals of beef sirloin are top sirloin and bottom sirloin. Here are the typical retail cuts from each:

Top Sirloin Cuts

  • Top sirloin steaks – Boneless steaks cut from the top sirloin. One of the most popular cuts for grilling.

  • Top sirloin roasts – Boneless or bone-in roasts suitable for roasting or braising.

  • Sirloin cap steak (coulotte steak) – Tender, well-marbled steak from the top sirloin cap muscle.

Bottom Sirloin Cuts

  • Tri-tip roast – Triangular roast cut from the tensor fasciae latae muscle. Good for roasting whole.

  • Sirloin flap – Thin steak from the obliquus abdominis internus muscle. Similar to flank steak when marinated and grilled.

  • Sirloin tip roast (knuckle) – Roasts cut from the quadriceps muscles. Best for braising to tenderize.

  • Ground sirloin – Lean ground beef from sirloin trimmings. Often used for burgers.

How to Cook Beef Sirloin

Choose the right cooking method based on the particular cut:

  • Top sirloin steaks – Grill, pan sear, or broil using high heat. Cook to medium rare for best results.

  • Top/bottom sirloin roasts – Roast in the oven at 250-300°F until desired doneness.

  • Tri-tip – Grill or roast whole using low, indirect heat. Slice against the grain.

  • Sirloin flap – Marinate then cook like flank steak over high heat. Slice against the grain.

  • Sirloin tip – Braise or cook low and slow until tender.

  • Ground sirloin – Use for burgers, meatballs, meatloaf, etc. Cook to 160°F minimum.

Flavor and Uses

  • Meat from the sirloin has moderate tenderness and good beefy flavor. It needs proper cooking to avoid toughness.

  • Top sirloin steaks are a great budget-friendly alternative to premium steaks like ribeye or New York strip for grilling.

  • Roasts like tri-tip are excellent slow cooking or roasting cuts. They benefit from spice rubs or marinades.

  • Ground sirloin makes lean, flavorful burgers without too much fat. Mix with fattier beef for balance.

  • Try sirloin flap for fajitas or stir fries. The coarse texture takes well to slicing against the grain.

Where to Buy Beef Sirloin

Look for cuts from both the top and bottom sirloin sections at your local grocery store. When choosing:

  • Seek steaks and roasts with good marbling for flavor and tenderness.

  • Check that the thickness is even for easier cooking.

  • For ground sirloin, choose 93% lean or less for juicy burgers.

  • Opt for USDA Choice grade beef for the best quality.

Storing Beef Sirloin

  • Store sirloin cuts in the original wrapping for up to 3 days in the fridge.

  • For longer storage, rewrap extra tight in plastic wrap or freezer paper. Freeze for 2-3 months.

  • Freeze marinated meats in a bag with the marinade. Thaw in the fridge before cooking.

  • Cooked sirloin keeps 3-4 days refrigerated. Freeze for longer storage.

4 Delicious Sirloin Recipes to Try

Take your sirloin cookery to the next level with these tasty recipe ideas:

  1. Balsamic Marinated Sirloin Steak – Flavorful marinade makes these steaks juicy and delicious. Grill to medium-rare.

  2. Coffee Rubbed Sirloin Tip Roast – Roast low and slow until fork tender. The coffee-chili rub adds wonderful flavor.

  3. Grilled Korean Sirloin Tacos – Marinate flap steak in a Korean-inspired sauce. Grill hot, then slice for amazing tacos.

  4. Sirloin Tip Potato Roast – Roast sirloin tip with red potatoes, carrots, and onion for a hearty one-pot meal.

Beef sirloin offers an affordable alternative to premium steaks that still delivers on flavor. With proper cooking, cuts from both the top and bottom sirloin can be tender and delicious. Experiment with different sirloin cuts and cooking methods to enjoy this flavorful meat to its full potential.

The Butcher’s Guide: What is a Top Sirloin Steak?


What is beef sirloin used for?

The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.

Is sirloin of beef a good cut?

The sirloin might be a lean cut of steak without as much marbling compared to the rib eye, but it’s anything but dry. Top sirloin is one of the most beloved sirloin cuts, with bones and tougher muscle removed for a more tender and juicy steak. However, bottom sirloin also has a place in the steak world.

What is another name for sirloin steak?

Define “Sirloin” The bone-in version of the Sirloin is also called the Shortloin, but is most commonly known as the T-Bone steak. It’s another all-time favourite because it has the Striploin steak on one side of the T-shaped bone and the Tenderloin or Eye Fillet on the other side of the bone.

Is beef sirloin tender?

Being lean, top sirloin rarely has enough fat content to change the texture. The soft, sometimes stringy texture of heavy marbling is not present in this cut. As long as the sirloin is not overcooked, it will still be tender and juicy. On top of all of this, sirloin is one of the most affordable cuts of steak.

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